ngredients
1 cup masoor dal (split red lentil)
1/4 cup yellow moong dal (split yellow gram)
2 green chillies, slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1/2 tsp turmeric powder (haldi)
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 whole dry kashmiri red chilli, broken into pieces
1/4 cup sliced onions
1/4 cup chopped tomatoes
For the garnish3 tbsp chopped coriander (dhania)
1 tbsp butter
Method
Clean, wash and soak both the dals in water for 20 minutes
Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
Allow the steam to escape before opening the lid
Remove the green chillies and discard them. Whisk so as to mash the dals. Keep aside
For the tempering, heat the ghee in a deep pan and add the mustard seeds and nigella seeds. When the mustard seeds crackle, add the red chilli and onions and sauté till the onions turn translucent
Add the tomatoes and sauté for 3-4 minutes or till the mixture leaves oil.
Add the dals, mix well and bring to boil. Serve hot garnished with coriander and butter.
23-10-2014
Tarla Dalal
No comments:
Post a Comment